Spanish salad

No, this recipe was not inspired by a place or person. This is my interpretation of Spanish flavours in which potatoes, chorizo, peppers, and (of course) the unpredictable Padrón pepper dominate. All this, combined with lemon and lettuce, in my opinion, is a super easy, quick, and wonderful meal for workdays or guests. Good any time.

ingredients

potatoes:
300 g new potatoes, cubed into medium-sized pieces
20 ml mild olive oil for cooking
20 chorizo, thinly sliced
2 sprigs rosemary, leaves only
1 tsp freshly-ground black pepper
1 tbsp capers
120 g lettuce

peppers:
20 ml olive oil for cooking
160 g pimientos de Padrón 
sea salt to taste

lemon dressing:
1 tsp Dijon mustard
2 tbsp lemon juice
1/2 lemon zest, finely grated
1/2 tsp honey or maple syrup
1 medium garlic clove, peeled, crushed
a touch of chopped red chilli, if desired

Prepare

Preheat the oven to 200°. Place the potatoes and other ingredients (except the lettuce) on a baking pan, mix, and bake at the bottom of the oven about 15 minutes.

Just before the potatoes are ready to come out of the oven, heat oil in a pan and when it is hot, add the peppers. Cook on medium heat until the skin turns white and the peppers are just soft. Sprinkle with salt flakes and place in a bowl.

Remove the potatoes and add to the peppers and lettuce. Add chilli, if desired. Serve. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
From my book CRAZY ABOUT